Delicious and fluffy Homemade Cinnamon Rolls topped with a cream cheese frosting, then filled with a cinnamon, brown sugar, and pecan filling. This quick and easy recipe will become your favorite dessert after the first bite!
If you enjoy fluffy yeast bread with a sweet filling, then you will love this Nutella Brioche and Brioche hot cross buns!
Table Of Contents
Best Homemade Cinnamon Rolls Recipe Details
A lot of people love Cinnabon, but I think this recipe is even better! These homemade Cinnamon Rolls are absolutely scrumptious.
- TASTE: These pastries have a delicious mix of sweet brown sugar, nutty pecans, and rich cream cheese frosting.
- TEXTURE: Layers of flaky pastry topped with creamy, thick frosting, these rolls are soft and fluffy.
- TIME: This recipe takes about 2 1/2 hours to make.
- EASE: Making delicious homemade Cinnamon Rolls takes some time, but this recipe has easy to follow directions and images so they’re made perfect every time.
What You’ll Need
For the Cinnamon Rolls
For the Cream Cheese Frosting
Ingredient Notes
- Yeast- This is what gives these rolls their fluffy, flaky layers. Yeast provides the air that keeps baked goods from being dense.
- Pecans- For a nutty crunch, this ingredient gives your Cinnamon Rolls an extra bit of texture and flavor that complements the fluffy dough and creamy frosting.
- Cream cheese- This is what makes the frosting so creamy and delicious. It acts as a thickener, but also adds lots of richness, too.
- Powdered sugar- For a sweet, smooth finish, this fine grain sugar is perfect for icing.
Add-ins and Substitutions
- Substitute a different icing- You can also make these Best Homemade Cinnamon Rolls topped with vanilla icing, caramel sauce, maple syrup, or a fruit compote.
- Add maple syrup- For added flavor, add pure maple syrup into the filling or icing. It tastes so good with the vanilla, brown sugar, and pecan flavors.
- Make them gluten-free- Use gluten-free flour 1:1 in this recipe to make it a gluten-free dessert.
- Substitute instant yeast- If you don’t have active dry yeast, you can use the instant kind instead. Just be aware it usually takes less time.
How to Make the Best Homemade Cinnamon Rolls
This is a quick recipe rundown. For the full detailed recipe, scroll down to the printable recipe card.
- Froth the yeast. Warm the milk in a large measuring cup to 110 degrees Fahrenheit and then add the sugar. Stir, add the yeast, and then let it sit in a warm place until it becomes frothy (about 12 minutes).
- Mix dough ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, eggs, yeast mixture, and melted butter. Mix on low for a few seconds, then add the vanilla extract.
- Pick up the speed. Using the hook attachment, set the speed to medium-high until all of the dough is combined and it is no longer sticking to the sides of the mixing bowl.
- Let it rise. Transfer the dough to a large greased bowl and cover with plastic wrap. Let it sit in a warm palace for 1 hour, until the dough is soft and slightly sticky.
- Make the filling. Meanwhile, beat the softened butter, brown sugar, and cinnamon together with an electric mixer. Set aside.
- Roll out the dough. Once the dough is done rising, transfer it to a lightly floured surface and roll it out to a 24 x 16-inch rectangle. Add a little flour on top to keep the rolling pin from sticking to the dough.
- Spread the filling. Evenly spread the filling onto the dough. Then add the chopped pecans on top of the filling. Roll up the dough into a log shape beginning with the longer side.
- Cut the rolls. Slice the log into 2-inch pieces using either a knife or thread.
Pro Tip: When it comes to cutting the rolls, I prefer a thread over a knife since it gives a cleaner cut. Slide the string or thread under the roll, then wrap around and pull and cut through the dough.
- Let the cinnamon rolls rise. Line a 9×13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place until the dough doubles in size (about 30 minutes). You can place any extra pieces that won’t fit into the baking dish in a loaf pan.
- Bake. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until lightly browned.
- Make the icing. While the rolls are baking, blend the cream cheese, butter, powdered sugar, Half & Half, and vanilla in a bowl.
- Ice the rolls. Once the rolls are baked, generously spread the cream cheese icing on top.
Recipe Tips
- Let the dough rise to add fluffiness- The dough will be soft and slightly sticky after an hour of rising, which is good. That will produce a nice fluffy roll.
- Use softened butter for the filling- To help the filling remain creamy and not runny, use softened butter instead of melted. This will give it more structure.
- Chop the pecans small- To keep your homemade Cinnamon Rolls from being lumpy, chop the pecans into small pieces so you get a little nutty crunch in each bite.
- Use higher fat milks- The milk and Half & Half in this recipe add richness to the dough and creaminess to the frosting. Lower fat milks will be too watery here.
FAQs
How do you make overnight Cinnamon Rolls?
Make the dough the day before you need them. After you spread on the cinnamon and pecan filling, roll the dough and cut them into individual pieces. Then place them into a baking dish and refrigerate until the next morning. Let them come to room temperature before you bake them.
Can you freeze the cream cheese icing?
Yes, the icing can be frozen for up to 3 months. Just allow it to thaw in the refrigerator, then let it sit out until it comes to room temperature before spreading it on the Cinnamon Rolls.
Serving Suggestions
These Cinnamon Rolls make a great dessert, snack, or breakfast. Here are some ways you can serve them.
- Breakfast: If you’re setting these out for breakfast, pair them with Brioche French Toast, Bacon and Hash Brown Quiche, Blueberry Breakfast Crepe, and Crispy Air Fryer Bacon.
- Coffee: These Cinnamon Rolls would be delicious with a Pumpkin Spice Latte or Iced Caramel Macchiato.
- Milk: A glass of cold mix is also a great way to serve these!
Make These Homemade Cinnamon Rolls in Advance
Make ahead: Yes. You can make these rolls the day before but don’t bake them. Place them in the fridge overnight and bake the next day. You don’t want to have them sit longer than that. The dough will continue to rise and the yeast can go bad.
Storing: Store leftover Homemade Cinnamon Rolls covered at room temperature for up to 2 days, and up to 5 days in the refrigerator.
Freeze: Make sure to cover your Homemade Cinnamon Rolls really well. They can last up to 2 months in the freezer. Prior to baking them, you will want to allow them to thaw in the fridge. Then once they are thawed out, you can bake them.
More Tasty Pastries!
Watch Recipe VIDEO here
Full Recipe Instructions
Best Homemade Cinnamon Rolls
Delicious and fluffy Homemade Cinnamon Rolls topped with a cream cheese frosting, then filled with a cinnamon, brown sugar, and pecan filling. This quick and easy recipe will impress just about anyone!
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Servings: 15 rolls
Calories: 655kcal
Ingredients
The dough
- 1 1/2 cups milk (whole or 2%)
- 2 Tbsp granulated sugar
- 1 tbsp dry active yeast
- 4 3/4 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 2 eggs
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
Brown sugar cinnamon filling
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 1/2 cup pecans chopped
Cream cheese icing
- 16 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/2 cup half and half
- 1 tsp vanilla extract
Instructions
- Warm the milk in a large measuring cup to 110 degrees Fahrenheit and add 2 tablespoons of sugar. Give it a quick stir then add the yeast. Let it sit in a warm place until it becomes frothy (about 12 minutes)
- In the bowl of a stand mixer, add flour, salt, 1/4 cup sugar, 2 eggs, yeast mixture, and melted butter. Set the speed to low, just for a few seconds, then add 1 tsp vanilla extract.
- Using the hook attachment, set the speed to medium-high until all of the dough is combined. A good way to know the dough is done is when it no longer sticks to the sides of the mixer bowl.
- Transfer the dough to a large greased bowl (I used olive oil) and cover with plastic wrap and let it sit in a warm palace for 1 hour. The dough will be soft and slightly sticky, that's what you want to see if you want super fluffy rolls.
- Meanwhile, beat together 3/4 cup softened unsalted butter, 1 cup brown sugar, and 1 tbsp cinnamon using an electric mixer. This will be the filling.
- Once the dough is done rising. Transfer to a lightly floured surface and roll it out to a 24 x 16-inch rectangle. Add a little flour on top as needed so the rolling pin doesn't stick to the dough.
- Evenly spread the filling onto the dough. Chop the pecans and spread them on top of the filling. Roll up the dough into a log shape beginning with the longer side.
- Slice the log into 2-inch pieces. You can either use a knife or thin thread. I prefer to use thread, as it gives a cleaner cut.
- Line a 9×13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place one last time until the dough doubles in size (about 30 minutes depending on temperature). You may have a few extra pieces that won't fit into the baking dish, just place them in a loaf pan.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until lightly browned.
- While the rolls are baking, in a bowl blend cream cheese, 1/2 cup butter, powdered sugar, half & half, and 1 tsp vanilla.
- Once the rolls are baked, generously spread the cream cheese spread on top.
Notes
- MAKE AHEAD: If you want to make these in advance, you can refrigerate them overnight before the last rise (so right after you place them in the baking dish). The next morning, let them come to room temperature for about 1 hour. Then bake as instructed in the recipe.
- The Frosting can also be made days in advance and kept in an airtight container in the fridge.
- Baking after freezing: Make sure to cover your unbaked cinnamon rolls really well (plastic wrap and foil). They can last up to 2 months in the freezer. Prior to baking them, you will want to allow them to thaw in the fridge overnight. Then once they are thawed out, you can bake them the same way as instructed above.
Nutrition
Calories: 655kcal | Carbohydrates: 70g | Protein: 9g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 166mg | Potassium: 205mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally published on Nov 9, 2015, we have tweaked it a bit since.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Joe says
This is our go-to recipe for cinnamon rolls. Thank you for sharing.
We found it back in 2020.
Dina says
You are very welcome Joe! Thank you so much for your continued support since 2020 by making my cinnamon rolls. It really makes me happy when people love my recipes and continue to make them. Thank you so much for taking the time to leave your kind words! 🙂
Eliana says
Hi, You said that the flour could be sub with 1:1 GF flour, so I’m assuming you made them GF?would the results be the same if I use gf flour? I’m asking because I have heard you can’t sub gf flour in recipes that use yeast, it just wouldn’t work?? thanks in advance!!
Dina says
Hi Eliana, I know a lot of people use King Arthur GF bread flour in yeast recipes and have had great results. So I don’t see why it wouldn’t work in these cinnamon rolls. Please let me know if you try it out! Enjoy 🙂
Julie says
I made this recipe many times and it’s a family favorite!
Dina says
Thank you so much Julie! We love it too 🙂
April Lawrence says
Haven’t made cinnamon rolls in years and searched around and found this recipe. I just made a batch and they turned out amazing!! My oven is older and they needed about 2 extra minutes to bake. Didn’t use nuts due to family allergies but it didn’t matter….these taste great and are so soft! Thanks for the recipe!
Dina says
April, I am so glad that you stumbled upon my recipe! I am thrilled to hear that you all enjoyed the recipe! Thank you for taking the time to write your kind feedback 🙂
Linda says
OMG! I made these today. Out of this world, good. Thank you for the recipe 😜😜
Dina says
You are very welcome Linda! I am so happy to hear that you found these cinnamon rolls out of this world! Thank you so much for you awesome feedback and for your support of the recipes on my food blog! 🙂
Kathryn Doar says
Hello, I’m making your cinnamon rolls and while watching the video you mentioned adding 3/34cups flour, but your ingredients show 4/34 cups flour. Just wondering how much to add. Thank you 😊
Dina says
Hi Kathryn 🙂 The correct amount is 4 3/4 cups of flour. I accidentally said the wrong amount in the video but I can’t go back and fix it. I wrote the correct amount in the Youtube description but most people don’t look there. Thank you for clarifying! I hope you love these cinnamon rolls! Let me know how they turn out! 🙂
Sandra Martin says
This is the second recipe I tried for cinnamon rolls since the first was a flop and it came out delicious. The filling ratio was not enough for as much dough it made so next time I will be doubling it to get thicker layer in. I created a Maple Cream Cheese glaze to put over top (non dairy) and was delicious. Would have uploaded pictures but don’t see option to.
Dina says
Thank you for the feedback Sandra! I am glad you enjoyed this recipe!
Tanya McKneely says
I made them and they come out so good! I mixed a little sweet potato in the filing and they were delicious 🙂 Again, Thanks for the recipe!
Dina says
You are very welcome Tanya! Very happy to hear you enjoyed these cinnamon rolls! Thank you so much for your feedback. 🙂
Tanya McKneely says
Thanks for your recipe! One note…you write in the ingredient list 1 tbls of cinnamon but in the video you say 2 tbls of cinnamon for the filing. I think it 2 tbls?? :).
Dina says
Hi Tanya, thank you for catching that. You can honestly do 1 or 2 tablespoons. It really depends on how strong of a cinnamon flavor you like 🙂
Marilyn Fish says
The video stares 3 3/4 cups flour however the printed recipe states 4 3/4 cups if flour. Which is it?
Dina says
Hi Marilyn 🙂 Thank you for your question. I messed up in the video and now I can’t go back and fix that. I added it into the subtitles but that doesn’t always help. The printed recipe of 4 3/4 cups of flour is the correct amount. Thanks for clarifying. I hope you love these cinnamon rolls! Please let me know how they turn out. 🙂
Katrina says
My dough isn’t rising I am so sad didn’t have stand mixer I aslo used fast rising
Dina says
Hi Katrina 🙂 Sorry to hear your dough didn’t rise. If the dough doesn’t rise it is usually a few things. Your yeast is bad or expired. Or it is cold in your house. Yeast wants a warm place to rise. I hope that helps! 🙂
Katrina says
I don’t have a stand up mixer some advice can it be done?
Dina says
Hi Katrina, you can knead this dough by hand if you don’t have a stand mixer. It just might take a little longer to mix. I hope that helps.